Smoked haddock scotch eggs and spicy smoked sun-dried tomato and nut c– Frank Hederman

Ingredients

• 70g Hederman’s Smoked Nuts
• 100g Smoked Sundried Tomatoes
• 50ml Olive oil
• 1 clove sliced/crushed garlic
• 90g brown sugar
• 135ml balsamic vinegar
• 40g Smoked Paprika
• 10g salt
• 20g Smoked Chillies
• 1 can chopped tomatoes
• 85ml of water.
• 600g potatoes
• 400g Hederman Smoked Haddock, diced
• 10g butter
• 10g Olive oil.
• 1 small onion/2 small shallots
• 1 clove garlic
• ¼ tsp turmeric
• 1 tsp smoked paprika
• ½ tsp black pepper
• ½ tsp ground cumin
• ½ tsp garam masala
• 6 eggs
• 2 litres of water
• 20ml white wine vinegar
• 50g plain flour
• 2 beaten eggs with 20ml milk
• 150g panko breadcrumbs, seasoned with 1tsp smoked paprika.
• 2 litres of sunflower/vegetable oil for cooking